Lavang latika

This Bengali sweet makes me drooling at its name.  A visit to Hauz Khas or Chandni Chowk in Delhi is never complete without a visit to Annapoorna.
It gets its name from lavang which means clove and is inserted to seal the folds. This also imparts the flavor of clove on frying.  I could not however, get the Annapoorna flavor but analysed the sweet closely this time eating it slowly and trying to get hold of all its flavors.
I used to put saffron, almonds to the khoya mixture earlier but I noticed that adding nutmeg gives it a wonderful flavor.


Ingredients:
For the outer shell:
2 cups maida/ all purpose flour
4 tbsp melted ghee
1/2 tsp baking powder

Filling:
1 cup mawa or khoya
1 tsp nutmeg powder
1/4 tsp mace powder
a pinch of clove powder
1/4 tsp cardamom powder

For the sugar syrup:
1 cup sugar
1/2 cup water
1/2 tsp of lemon juice

Method:
Sieve flour with baking powder and rub in ghee.


















Add hot water a little at a time to make it into a soft dough.

let it rest for 30 minutes.

Meanwhile, make the filling.
To mawa , add nutmeg, mace, clove powder and cardamom powder. Mix properly to make a homogenous mixture.

Make a sugar syrup by adding sugar and water and give it a boil. Add lemon juice if desired.

Now, knead the dough to make it soft and pliable.
Take golf sized dough, roll and put a spoonful of filling in the center.

Fold in by bringing the sides down and overlapping one over other,  Press them slightly.

Get hold of another fold and cover the earlier one.
Seal the folds by inserting a clove.

Press the lavang latika slightly to remove any air trapped inside.

Heat ghee and fry in medium heat till evenly browned.

Dip in hot syrup, leaving them for some time.  Take them out and cool.

Finally, they are there to devour, I can't wait to eat them.

My notes:

• I do not add any sugar to mawa mixture. The sugar caramelizes while frying and makes the filling hard.
• Adding lemon juice prevents sugar syrup crystallize. You can avoid adding lemon juice. I prefer my lavang latika to have a shiny appearance. 
• Kneading with hot water makes the dough much soft.

About Me

Hi, I am a person with an interest in many areas and am always on the lookout for something new.  I have realized that there is no dearth of knowledge and there is so much to learn.

I have been happily married for 31 years and am leading a very contented life of a homemaker.  I have found a true friend in my husband.  I look to him for guidance and we never make any decision alone.  He always encourages me to explore new dimensions in life.  His work makes him travel extensively and I accompany him some times. This travel helps enhance my learning and also my outlook towards life.  

I have two wonderful and great children. My daughter, Pallavi (PJ) is pursuing medicine and son Aditya (Adi) is a software engineer. I used to teach them when they were young but they have now become my teachers and I listen with great pride when they tell me or suggest what I should be doing. They both are a great source of encouragement for me and I adore them both.  I could not have asked for better children and for that I am very thankful to God.  

My parents were my first teachers and I have absorbed a few of their qualities. My father a surgeon, whom I greatly admire, left for his heavenly abode when I was quite young. Babba, I still miss you.

Cooking was something which came naturally to me from my mother who even at the age of 80 gives me ideas for creating a new dish and collects recipes ! She is very talented and I don't think I can ever come up to her standards. Maa you are a superwoman!

Ahh, why am I writing this blog and what am I going to post in it? 

My blog would cover a range of topics.  I love travelling and I am going to write on things which have enhanced my knowledge.  Then, I seriously hate throwing things away and get a sense of satisfaction by recycling them.  Many of the posts might be making use of things which we would normally throw away.

I enjoy cooking and love to experiment with food.  But, I honestly hate to do the usual day to day cooking ! When my children left for their university education, I started learning painting. You would be seeing a lot of those paintings in my projects.

Having been a teacher, my inclination is to impart my learning to others even though my husband says I am too bossy when I do that!  I feel knowledge is all sharing and we learn everyday from this exchange. That is the purpose of writing this blog.

Earlier, I would be ashamed of asking questions thinking that people would find me stupid but now, I am ready with a blast of questions.  I have questions for every situation!  My husband some times says, " I am so afraid of your questions.  You ask questions which I can't think even exist !"

Through this blog, I am going to answer some of those questions and I hope you would find it interesting. 

Dragonflies of Vietnam !

As I entered the hotel room in Hanoi, I noticed a painted bamboo dragonfly balanced on the tip of a pyramid!
How did the hotel staff do it? I picked it up and put it back. It wobbled and balanced itself beautifully on it again.  "I must find out about these beauties." I said to myself. I found that these are special individually handmade bamboo dragonflies made in Vietnam.

Why dragonflies? No one could really answer my question and then I searched the internet and found that there are at least 14-15 varieties of these winged beauties in Vietnam.  They are rampant and can be seen specially near the water bodies.  They are also associated with the myth that they were once dragons and so are held in high esteem and associated with prosperity and good luck in this region.

At first these winged insects look very simple but the specialty of these bamboo dragonflies is their ability to balance themselves over the tip of a pencil or finger.

                      balancing on the tip of finger                                                             on the tip of pen !                                                             

The making of a dragonfly involves a lot of precision and calibration.  The bamboo is first peeled and the body is made. This material needs to be slightly thick and sturdy enough to be able to take the weight of wings yet be light enough to balance on a fingertip.   The wings are made of a slightly thinner part of bamboo.  Small holes are drilled in the body and wings glued in.  The glue is then left to dry.

Now, is the test time. The dragonfly is supposed to balance on a chopstick. If not, then it is scraped here and there till it balances.  Each dragonfly is individually checked for this precision. The dragonflies are then painted in different colors and allowed to dry.

                              painted dragonflies                                                         My art  :)                                                                   

I saw many designed ones also in the shops, that gave me the idea of doing some by myself.  I got a few plain ones and painted them. The colors started getting wiped off from the dragonflies once they dried so I had to seal the pattern with an acrylic sealer.  They are for the time being intact and seem to be doing quite well !

Malai Boondi laddus

Whenever I think of these brown malai laddus, I am reminded of my life in Jodhpur where I lived before I got married. Nothing to beat those melt in the mouth fresh laddus. The halwai (confectioner)  would tell me to handle the cardboard box gently in which he would so lovingly line the laddus. But, by the time, I would reach home, some of them would have crumbled.  But, the laddus would soon be devoured by the family. Who could resist the shine of the fresh laddus and the smell of desi ghee !

I wanted to make some sweets and savories for Diwali and they came out quite good.

Ingredients:
1cup besan / chick pea flour

1/2 cup milk + a tbsp more,  preferably whole milk

a pinch of turmeric powder
a pinch of baking soda

ghee for frying

for sugar syrup:

1 cup sugar

1/2 cup water

cooking camphor

seeds from 1 pod of black cardamom

seeds from 2 green cardamom

To be added to laddus while soaking in sugar syrup:

few rose petals

2 tbsp raisins

2 tbsp broken cashew nuts
8-10 almonds -slivered

Procedure:
Sieve besan in a bowl. This removes all the lumps in the besan and you get a smooth batter.
Add a pinch of turmeric powder. I do not like artificial colors so do not add them to my cooking. If, you want, you can add a little yellow color.
Now, gradually make batter with milk, adding it slowly and mixing it thoroughly.
Check the batter, it should be of dripping consistency.

Keep the batter aside for 5 to 10 minutes.  Heat ghee in a wok on medium flame.

Meanwhile, heat sugar and water. Let the syrup come to a boil. Turn off the heat.

Dry roast slivered almonds and pieces of cashew nuts in microwave. You can roast them in a little ghee if you want.  Crush black and green cardamom seeds.

Add, roasted nuts, black cardamom and green cardamom and a few rose petals to the syrup. Now, add a pinch of camphor but not too much.  It should be enough to give you a pleasant smell because adding too much makes a person nauseous :(

Take the batter and pour a little of it on a slotted spoon. I unfortunately, have a very small spoon so had to struggle . This is not the correct equipment for making boondis since you need to have a larger slotted spoon

Remember the distance between the slotted spoon and wok should not be too much or else you will get tear shaped boondis. 

It was a bit difficult to maneuver both the camera and spoon.

As soon as you add the batter to ghee, it will start to cook with a hissing sound.

The boondis will start getting a slightly brown color and the hissing will lessen.When the hissing lessens, this is a sign that the boondis are ready and need to be taken out.

Take them out on a plate.  Cool them slightly.

Add the boondis to syrup along with raisins and cashew nuts.  Give it a good stir, cover and let the boondis soak the syrup for at least an hour.

The boondis would have become soft by this time. Mash some of them so that they blend in with the syrup.
Take a little of the mixture while still warm, press with both hands to give a round shape.

Decorate with silver leaves, if desired.

My notes:

• In my experience, adding hot boondi to hot syrup makes the syrup crystallize quickly, so I prefer to add warm boondis to hot syrup. This way, I can do away with the hassle of ensuring proper sugar thread consistency. 
• The consistency of the batter is important as a lot depends on the quality of the flour used. If needed, add just a spoonful of extra milk to the batter. 
• Try not to compromise by frying boondis in oil. Lot of taste rests on the flavor of ghee. 
• I deliberately use less sugar so I need to mash the boondis. You can increase the amount of sugar to 1 1/2 cup.
• If the boondis still do not form into laddus, heat the pan, the syrup will thicken a little bit and you will be able to make laddus easily. 
• If, you feel that the boondis have not become soft, add a spoonful of hot water and mash them. They will become soft.

The Alms Giving Ceremony, Luang Prabang

Alms giving is ubiquitous throughout the Indo China countries of Laos, Cambodia, Thailand and Myanmar.

A visit to Vientiane, Laos provided us with a perfect opportunity to visit  the UNESCO World Heritage City in that country, Luang Prabang.  I had made a list of places to see and topping the list was the alms giving ceremony to the Buddhist monks or bhikshus or bhikkhus there. This is a special ceremony which begins at the break of dawn throughout the city. Early morning, groups of monks go to collect alms for the day.

a young bhikshu

I asked the hotel reception where could I go to see the ceremony and he said, oh just outside the hotel. I said, you mean they would be coming this way? Yes, be ready early in the morning by 6.  We had an early dinner and went off to sleep.  Before I realized my husband was frantically waking me up.  Get up, people are already down the street. I looked down the window and saw men and women sitting on right side of the road.  I took a hasty shower, changed into suitable and presentable clothes and rushed down.

There was absolute silence and people were talking in whispers.  Men and women were seated on mats with their shoes off . Women were sitting with knees tucked behind. I saw some old women sitting on a small stool. Every person had a container in front of them.  The offerings varied from biscuits, sweets, candies to fresh cooked rice.

waiting time

Soon I saw a line of  orange clad monks coming towards us.

lid of bowl open for alms taking

giving alms

They would pause in front of the person just long enough for him to drop his share of alms in the collecting vessel.

thanking the alms giver

a gesture of gratitude with folded hands

I wanted to take part in the ceremony but since I was  unaware of the rules at that time, I thought it best to be a silent spectator.  The moment was breathtaking and ethereal.  There were monks of all ages from a young child to old monks.

There are certain rules that should keep in mind when going to such a ceremony or giving alms to a Buddhist monk anywhere in the region. I talked to  my friend Villa Teng who confirmed these rules:

• One needs to be appropriately dressed, no bare shoulders, chest or legs should be exposed and whenever possible a scarf is wrapped diagonally across the chest from left shoulder to the right side.
• In a ceremony where interaction with monks is expected, one should not wear any head wear. 
• One should never look into the eyes of the monk for, you are giving alms and that needs to be done with respect. Also one should not be too close to the monk, but at a comfortable arms length. 
• Women should not in any way touch a monk.
• If, standing, alms should be given with the head bowed and with  folded hands.
• Whenever interacting or talking to monks in a ceremony, one should sit with legs properly tucked in and hands folded with respect and talk to them  in a low voice.
• Traditional clothes are recommended for ceremonies
• Freshly cooked rice or food should be offered.

On our return flight, I noticed a monk sitting in the waiting area.  When boarding was about to be announced, a flight attendant came to him.  With folded hands, she asked him to follow her and even before the airline crew got on board, the monk was seated on the plane. 

Such is the respect towards Buddhist monks in the region.

Bat Trang, the pottery village near Hanoi

Bat Trang is a small village, around 30 minutes drive from Hanoi. As  we crossed the Red River, so named because it looks red with the reddish brown silt it carries, our guide told us that the river comes through China. Sadly, it was a dry season in Hanoi and we saw a "normal" looking river!!

Going across the Red River

The other end of Red River gives and entirely different picture of Vietnam.

I was unable to take picture of banana plantains which were on the other side of road.

Few more minutes of the drive and we see a beautiful temple. The architecture is so different from the normal Vietnamese architecture one sees in Hanoi.

We soon see areas with huge stacks of pottery and understand we have reached our destination.  The bus turned into a narrow street and behold, there is pottery, pottery and pottery everywhere.

I saw a place with potter's wheel and knowing that it was a potter's workshop, went inside.

One person was relaxing with a diyobaad.  This, I was told  was very similar to hukkah or shisha in working principle.  The huge circular pot has water.  Tobacco is put it the small hole, ignited and the person inhales the smoke through a pipe. Notice the long pipe from his mouth to the diyobaad.

There were plenty of potter's wheel.  The craftsman obliged us by demonstrating how to make a small pot. He put a mound of clay on the wheel . With one hand he maneuvered the clay dough, and with other hand revolved the wheel.

He created a small pot in no time.

It all looked so easy till the time I tried it myself. I confidently sat on the small seat. The start was not bad but  suddenly, it went losing its shape and collapsed  :(

trying at my hand at the potter's wheel !

The ceramic wares undergo a long journey before they land for sale.
The ceramic clay is thoroughly kneaded and de-aired properly.  Clay is then put on the wheel and desired article made out.

          potter with his wheel                           ready to be painted                       colors ready

After the articles have dried, each piece is individually painted.

                                                free hand drawings                                              painted wares                                                                                                                                       

It is then dipped in a special glaze and left to dry.

         Now, the baking is done in kilns at very high temperature from 1100 degree C to 1300 degrees C for three nights and three days.  By this time, the glaze which they say is a specialty of Vietnam is set and is ready to reach us.

all packed to be dispatched 

I bought a wind chime for my home and the purchase was packed in this bag, isn't it so eco-friendly?

While, on my window shopping spree, I met this wonderful woman and I wanted to take her picture. She very smilingly obliged and also gifted me this piece which I have placed at my home temple.                  

We did not understand each other and communicated in sign language. While I write this, I am reminded of this lady whom I shall never meet again, but her gift shall always bring sweet memories of this trip.                

Does a kind gesture and love need any language?                                                                                                          

Aipan, the folk art of Uttarakhand

Finally the day has come I had been waiting so long. A thought once crossed my mind when a friend asked me if I had a blog.  A blog? what do I do with it? I had pushed the thought to the back of my mind for quite sometime and but then took a renewed interest.  Whenever I would think of it something or the other would turn up and everything kept on getting delayed.  This time, I said nothing doing, I am getting it done.  The Navratris incited me to start my blog before they ended.  "What do you plan to do with your blog?" my husband asked. Oh, there is so much to learn, share and not to forget talk ! 

How do I start my blog? What do I write on it?

Then I saw the wooden plaque on the left.  That would be perfect with Navratris, a tribute to the Devi. So here I start my blog with the blessings of Goddess Durga for a venture I have never undertaken before. 

                                                                        

What is an Aipan? My friend asked me once and I know most of you would also ask the same.  What's so special about this art?

Aipan is a traditional art form from the region of Uttarakhand. It is basically alpana or rangoli made from Red Ochre or gheru, the earthy red color which is used to paint flower pots.  Geru is the base color and once it dries up, patterns are made with raw rice paste using the tips of middle, ring and pinky finger all held together. The drawings are made free hand dipping the fingers in paste off and on.  Every geometric pattern is related to a god or goddess with flowers and religious symbols as a Swastik or a Trishul. It is a very important part in any Kumaoni ritualistic occasion, may it be a wedding, child birth, child naming ceremony, festivals, janeu (the thread ceremony).  Every house in Kumaon welcomes you with an aipan on doorsteps.  I as a child remember putting dots around the patterns which my mother made because that was the only thing I could do!

My MIL is very particular about making them at every festival possible.  She has tried the stickers but still makes them herself at places or around the stickers to enhance them.

I asked my daughter once, why dont you learn this art? Mamma, we get stickers now, why learn all this? she responded. Stickers are so very easily available, they save time and also the hassle of drawing them. Moreover, they stay for a long time.The stickers no doubt are the easy way out but I feel sad that the art may die an early death.

I, of course have painted all with acrylic colors. The above plaque and the wall hanging below are called Asthadhal Kamal, meaning eight-petaled lotus and  symbolize the Goddess.

my wall hanging

              Asthdhal Kamal                              Vishnu Peeth                               Lakshmi Peeth

My favorite Shiv-Shakti Peeth

Though, efforts are being undertaken by the people in Uttarakhand to teach the young generation this art, and competitions are held to preserve this art, I only hope the tradition lives for many generations to come.